Instructions:
1. Prepare the Salmon and Shrimp:
- Season salmon fillets and shrimp with salt, pepper, garlic powder, and paprika.
2. Cook the Salmon:
- Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down if applicable, and cook for 4-5 minutes on each side or until cooked through. Set aside.
3. Cook the Shrimp:
- In the same skillet, melt 1 tablespoon of butter and add the shrimp. Cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the salmon.
4. Make the Cheesy Broccoli Corn:
- Steam or blanch the broccoli until tender (about 3-4 minutes), then set aside. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk until smooth and thickened. Add the cheddar cheese, stirring until melted and smooth. Add the broccoli and corn, stirring to combine. Season with salt and pepper to taste.
5. Serve:
- Plate the salmon and shrimp alongside the cheesy broccoli corn. Garnish with lemon wedges and extra cheese, if desired.
Tips for Success:
- Cooking Time for Salmon: Adjust cooking time for salmon fillets based on thickness. Thicker fillets may need more time.
- Frozen Corn: If using frozen corn, thaw and drain it first to avoid excess liquid in the cheese sauce.
- Crispier Salmon: For an extra-crispy salmon skin, pat it dry thoroughly before cooking.
Recommendations:
- Serve with a side of garlic bread or a green salad for a complete meal.
- Add a pinch of cayenne or red pepper flakes to the shrimp for a bit of heat.
Nutrition (per serving, estimated):
- Calories: 580
- Protein: 45g
- Fat: 30g
- Carbohydrates: 25g
- Fiber: 4g
- Sodium: 620mg
Enjoy this Salmon and Shrimp with Cheesy Broccoli Corn for a meal packed with flavor and nutrients!
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